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Lemon Cheesecake
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Difficulty:  5 of 10
Courtesy: Lorna Sass Copyright© 2004
"You'll have to try it to believe it. To achieve this surprising culinary feat, steam the cheesecake in a 7-inch springform pan set into the steamer basket that comes with your cooker. Eat the cheesecake warm and it resembles a soufflé. Chill it and will compete with the best of them."
· 1 Teaspoon(s) Softened butter for greasing the springform pan
· 1/2 Cup(s) Chocolate wafer crumbs 
· 2 Tablespoon(s) Worcestershire sauce 
· 16 Ounce(s) Regular cream cheese at room temp. (reduced-fat DOES NOT WORK)
· 1/2 Cup(s) Sugar 
· 2 Large eggs 
· 1 Tablespoon(s) Freshly squeezed lemon juice 
· 1-2 Teaspoon(s) Grated lemon zest 
· 1/2 Teaspoon(s) Vanilla 
Step 1: First prepare a foil strip to lower the cake into the cooker: cut off a 1 1/2-foot length of standard-width aluminum foil. Double it twice lengthwise to create a long strip. Set aside.

Step 2: Grease the bottom and sides of the springform pan with butter. Coat the sides with the crumbs and distribute the remaining crumbs on the bottom. Using an electric mixer or food processor, blend the cream cheese and sugar until smooth. Blend in the eggs, lemon juice and zest, and vanilla just until smooth. (Do not overwork the batter.) Pour the batter into the prepared pan.

Step 3: Pour 2 cups of water into the cooker. Set a trivet on the bottom of the cooker to raise the cheesecake above the water. Center the uncovered pan on the foil strip and lower it onto the trivet. Fold down the ends of the strip so that they don't interfere with closing the cooker.

Step 4: Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 25 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape.

Step 5: Wait a few minutes for the steam to subside. Lift the cheesecake from the cooker with the aid of the foil strip. Set on a rack to cool. If there is a small pool of condensed water in the middle, blot it up with a paper towel. Serve warm or cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. (Alternatively, freeze for up to 3 months.)

Step 6: When ready to serve, run a knife around the edges. Unlock and remove the rim of the springform pan. Garnish the top with fruit, if desired. Serve the cheesecake from the metal base.


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